8 Feb 2013

raw vegan s'mores


Okay, these are really rummy and really rich. You aren't gonna need more than one. I was asking you guys what I should make for my next recipe and this was a suggestion, thus - you now have s'mores. I'm not going to lie and say these taste exactly like the original. They don't. But they are delicious in their own elegant way, so enjoy them for that reason. Don't try to compare them because they're not the same! The purpose of fashioning them after s'mores is to evoke those childhood memories of sitting around the campfire with loved ones, looking up at the stars, and being simply content with an ooey, gooey sugary treat in your hands. 

Hmm... not much has changed. 


raw s'mores: makes about 15

Crackers:
1 cup oats
1 cup dates
1 tablespoon molasses
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg

Marshmallows:
1 cup cashews
1/4 cup melted coconut oil
1/4 cup agave/maple syrup (or 1/2 cup dates)
1 teaspoon vanilla

Chocolate:
Use my raw chocolate recipe, a vegan chocolate bar, or whatever.

To make the crackers: process the oats, groats, cinnamon and nutmeg in your food processor until they become a rough flour. Add the dates and molasses and process until it clumps together. Roll thinly on a baking sheet and cut into squares, then dehydrate at your ovens lowest temperature for about 3 hours, or use your dehydrator and dehydrator trays. 

To make the marshmallows: blend all the ingredients until smooth (in your food processor or blender) and then scoop the mixture into a lined small loaf pan, small enough so there is a thick layer. You could also use the bottom of ice cube trays. Just think: will they be marshmallow sized? Put in the fridge until solid, then cut as needed to get the shape you want. 

When your crackers are done (and preferably still warm) assemble the s'mores! 
Cracker, chocolate, marshmallow, cracker. Yum, yum, yum, yum.